This recipe for bacon wrapped stuffed chicken breast with roasted potatoes is a quick and easy one pan meal that’s sure to please any crowd! The chicken is stuffed with an incredible combination of three cheeses, garlic and herbs.

Love bacon? I do too. I often make bacon wrapped asparagus, bacon deviled eggs and this amazing stuffed chicken dish.

Bacon Wrapped Stuffed Chicken Breast Recipe | Sheet Pan Chicken #chicken #dinner #onepan #bacon #potatoes #dinneratthezoo Bacon Wrapped Stuffed Chicken Breast Recipe | Sheet Pan Chicken #chicken #dinner #onepan #bacon #potatoes #dinneratthezoo

Bacon wrapped stuffed chicken breast on a sheet pan with roasted potatoes.

As you already know, I’m a big fan of one pot and one pan meals like my Greek meatballs with lemon dill rice and my maple Dijon chicken with potatoes and carrots. While those type of meals are awesome in almost every way, it can sometimes be difficult to create one pot meals with boneless chicken breasts because the meat can get dry while you’re waiting for the other components of the meal to cook. This bacon wrapped stuffed chicken breast is the solution to the dry meat issue. The creamy three cheese filling provides plenty of flavor and moisture on the inside of the chicken and the bacon on the outside keeps the chicken from drying out. Everyone in my family cleaned their plates when I served this meal!

Three types of cheese, parsley and seasonings in a bowl.

How do you make bacon wrapped stuffed chicken breast?

Have you ever stuffed a chicken breast before? It’s actually quite easy. The first step is to cut a slit along the side of the chicken breast with a small, sharp knife to create a pocket to hold the stuffing. You can either use a spoon to fill the chicken or put the filling into a large plastic bag and snip the tip to create a makeshift pastry bag to squeeze the filling into the chicken. After your chicken is stuffed, tightly wrap it in bacon so that minimal stuffing will leak out during the baking process. Place the chicken breasts on a pan along with some potatoes, then bake the until the chicken is cooked through, bacon is crispy and potatoes are tender. Add a sprinkle of parsley, then serve and enjoy.

Chicken breasts stuffed with three types of cheese, herbs and spices.

Tips for stuffed chicken breast

  • A little bit of the stuffing may leak out during the cooking process – that’s normal and will just add more flavor to those potatoes that are already roasting away in the bacon drippings!
  • The filling for the chicken can be made up to 3 days in advance. You can also stuff the chicken and wrap it in bacon, then put it in a covered container for up to 8 hours before you plan to cook it.
  • Do not use thick cut bacon for this recipe, as it will take longer to get crispy in the oven.

Bacon wrapped chicken with potatoes on a sheet pan.

Stuffed Chicken Breast Variations

There are so many different ways to customize this recipe to your personal tastes!

  • Stuffing: Try adding other flavors to the stuffing such as chopped spinach, sun dried tomatoes or diced artichokes.
  • Vegetables: In addition to the potatoes, add other veggies such as carrots, broccoli or cauliflower.
  • Potatoes: Swap out the red potatoes for sweet potatoes or even cubed butternut squash.

My picky eaters keep requesting this bacon wrapped stuffed chicken breast, that’s how you know it’s a good one! I love that everything cooks together on one pan for less dishes, and who could ever say no to all that bacon and cheese?!

A plate with bacon wrapped stuffed chicken breast, roasted potatoes and green beans.

More great chicken recipes

Bacon Wrapped Stuffed Chicken Breast Video

4.95 from 51 votes

Bacon Wrapped Stuffed Chicken Breast (One Pan Meal)

AuthorSara Welch
Bacon wrapped stuffed chicken breast on a sheet pan with roasted potatoes.
This recipe for bacon wrapped stuffed chicken breast with roasted potatoes is a quick and easy one pan meal that's sure to please any crowd! The chicken is stuffed with an incredible combination of three cheeses, garlic and herbs.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course Main Course
Cuisine American
Serves 4 servings


  • Cooking spray
  • 4 boneless skinless chicken breasts
  • 2 ounces cream cheese softened
  • 1/4 cup shredded cheddar cheese
  • 1/4 cup shredded mozzarella cheese
  • 2 teaspoons finely chopped parsley
  • 1/4 teaspoon garlic powder
  • salt and pepper to taste
  • 8 slices bacon
  • 1 pound small new potatoes halved (can also use regular sized potatoes cut into 1 inch pieces)
  • Optional garnish: chopped parsley


  • Preheat the oven to 400 degrees F. Line a sheet pan with foil and coat with cooking spray.
  • Using a small knife, cut a slit lengthwise partway across each chicken breast to create a deep pocket.
  • In a small bowl mix together the cream cheese, cheddar, mozzarella, parsley and garlic powder. Season with salt and pepper to taste.
  • Spoon the cheese mixture evenly into the pocket of each chicken breast. Alternatively you can put the filling into a plastic bag and snip the tip to create a makeshift pastry bag to squeeze the filling into the chicken.
  • Season the top of each chicken breast with salt and pepper then wrap 2 slices of bacon around each chicken breast.
  • Place the chicken breasts on the sheet pan; scatter the potatoes around the chicken. Coat the potatoes in cooking spray and season with salt and pepper.
  • Place in the oven and bake for 40 minutes. Broil for an additional 3-5 minutes or until bacon is browned and crispy.
  • Serve immediately, with chopped parsley as a garnish if desired.


Calories: 515kcal | Carbohydrates: 24g | Protein: 37g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 129mg | Sodium: 571mg | Potassium: 1269mg | Fiber: 3g | Sugar: 3g | Vitamin A: 725IU | Vitamin C: 43.9mg | Calcium: 138mg | Iron: 2.1mg

This post was originally published on March 6, 2016 and was updated on December 25, 2019 with new content.

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4.95 from 51 votes (20 ratings without comment)

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Recipe Rating


  1. 5 stars
    Amazing!! I didn’t have any mozzarella on hand, so I used a pre-grated Italian cheese blend I had. I chopped a bunch of fresh garlic, sauteed it, and mixed it in with the cheeses before stuffing the breasts. The garlic added a lot of flavor! This recipe is a definite keeper!!

  2. 5 stars
    I made this for myself once, and 3 days later I’m making it again for Father’s Day … it’s absolutely delicious! I brushed the potatoes with a little bit of butter and oil mixed to crispen them up at the beginning and it worked perfectly. This is definitely a recipe I will use often, it’s so easy to make and such a breeze to clean up afterwards. Thank you for all of your recipes, I’ve made quite a few and they’ve all been easy to make and delicious 😋

  3. 4 stars
    Just made this last night — the flavour was DELICIOUS and my picky-eater husband couldn’t stop complimenting my job well done.

    That said, we had a MAJOR cheese leakage problem, and by the time I served them there was NONE inside.
    Not even a drop…. and, sadly, MY chicken, which was the thicker piece of them all, had become the dreaded dried-up breast we were trying to workaround.

    I did notice the cheese leaking a bit when I had checked on them, about 3/4 of the way done, so I scooped some of that pan goodness up and tossed on top the chicken.

    Though, I was severely disappointed that none of it survived INSIDE the chicken.

    I even wrapped so much bacon around those bad boys — about 3 slices per piece of chicken — to make sure every inch was covered, and even secured the bacon with toothpicks to avoid it falling out of place.

    But, to no avail.

    Any tips or tricks for future makes?

    I was thinking about thumping my chicken a bit before the stuffing process so I’d have the ability to manipulate the chicken-pocket closed even better.
    And because I do believe the pieces of chicken I used were just a bit too thick, which meant a longer cooking process (40 mins. was not enough).

    Otherwise I’m at a loss. But still want to make it work 🙂

    1. It’s definitely related to the thicker chicken and the longer cook time that you used! I like your idea of pounding the chicken a little thinner if you’re using larger or thicker than average breasts.

    2. I split my break cheese into four portions and then freeze it for 10-15 minutes prior to stuffing the chicken so it thaws and cooks but doesn’t ooze out

    1. 5 stars
      I love Boursin cheese! I have used it in stuffed chicken too and have thrown some in when making my pot pie filling 🙂

  4. Made this tonight for dinner…. Everyone loved it… both my grandsons said if they had to rate 1-10, it got a 10😊
    Made the boys just wrapped in the bacon… wrapped my daughter & I in cream cheese, jalapeño peppers & cheese…

  5. 5 stars
    Made this today family pack bnls sknl chicken Chen breast feeding started with the cream cheese but thought mine was bad did baby spinach with garlic sauté had the spinach and filet the breast not wide open sprinkled the cheese and then spinach with 2 PCs bacon on 2 bst larger did 3 after 40
    Mins did 2 clicks down from top
    Point where my oven rake can go did 4 mins omg this was incredible did the quarter potatoes in 2 batches on my ninja using the air fryer this was sooogoood
    Thank thank you

    1. I followed the directions for recipe, wrapped three pieces of bacon around pounded chicken breast, I then put in skillet and crisped the bacon on all sides. The breasts held together great without toothpicks, I had cheese seepage at the ends, but overall, beautiful! The taste was amazing!

  6. 5 stars
    I loved this recipe. I had most of the items on hand and we are tired of same old, same old dinners. During this last year being tied down, my husband and I have been trying new inspirations. I made your bacon wrapped asparagus and the bacon wrapped stuffed chicken breasts. Let me tell you that these have been a smash hit even on a weeknight! Woo Hoo! Thank you!

  7. Can you tell me how I would adjust this recipe to make it for 10 people? How much longer would I have to bake it? Do you think it would come out okay? I’d have to do it on two baking sheets.

    1. You can change the serving size to 10 and the ingredient amounts will automatically update. I’d use two baking pans. If you have two ovens, place them in separate ovens. If one oven, swap the position of the pans on the racks halfway through the baking time.

  8. This was delicious – added sun-dried tomatoes to the cheese mixture . As I was left with a lot of bacon fat and leaked cheese I added some flour and milk to make a cheesy sauce to pour over. Great with steamed vegetables.

  9. 5 stars
    I love your recipes as they always come out great! I tossed some broccoli on this for the last 15 minutes and we had a complete amazing meal!